Bring the taste of takeaway chicken into your home and impress your friends with this recipe
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Ingredients
Method
Ingredients
10 chicken pieces
oil for frying
SPICE MIX
3tsp Bart sweet smoked paprika
3tsp Bart onion granules
2tsp Bart hot chilli powder
1tsp Bart ground black pepper
2tsp Bart garlic granules
1tsp Bart ground allspice
1tsp Bart dried oregano
1tsp Bart rock salt
MARINADE
1 egg white
500ml milk
1tbsp white wine vinegar
COATING
120g plain flour
3tsp brown sugar
1tsp Bart rock salt
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Method
Combine all the spices. Whisk together the egg white, milk and vinegar with 1tbsp of the spice mix. Set the rest of the spices aside.
Put the chicken pieces in a zip lock bag or large tupperware. Pour over the milk mixture and leave to marinate in the fridge for at least 4hours or overnight.
When ready to cook, mix the remaining spice mix with the flour, sugar and salt in a wide bowl. On the kitchen surface set out the chicken container, the flour bowl and an empty plate.
Heat a deep fat fryer or a large heavy based saucepan ⅔ filled with oil, to 175C. Heat the oven to 200C/180C fan.
Roll one piece of chicken in the flour so it’s fully coated then put it on the empty plate. Coat 2 more pieces of chicken.
When you have 3 pieces ready, carefully lower them, one at a time, into the hot oil (you may need to turn the temp up slightly at this point to keep the oil at 175C). Cook for 4 minutes, turning occasionally until golden and crisp. Carefully remove from the oil and transfer to a baking sheet or oven dish. Cook the rest of the chicken in the same way. When all are crisped, finish cooking in the hot oven for 15-20 minutes depending on the size of the pieces. Check that they are cooked through.